Prep 15 mins
Cook 2 mins
This fresh and light salad is inspired by the apple season and our holidays in India. Cumin, coriander, black mustard and pomegranate syrup give to this plate an exotic note.
- 500 g beets, roots cooked, cold and cut in small cubes
- 500 g apples, peeled and cut in small cubes
- 1 tablespoon vegetable oil
- 1 teaspoon whole coriander seed
- 1 teaspoon whole cumin seed
- 1 teaspoon black mustard seeds
- 1 cup plain yogurt
- 1⁄2 teaspoon cumin, ground
- 1⁄2 teaspoon coriander, ground
- 1 teaspoon ginger juice
- 1⁄2 teaspoon salt
- 2 tablespoons pomegranate syrup (Turkish specialty) or 2 tablespoons sweet balsamic vinegar
- Join the roots and the apples cubes (slices are fine too) in salad bowl.
- Roast coriander, cumin and mustard seed in the oil until it smells nice.
- Mix well the remaining ingredients with the roasted seeds in a small separate bowl.
- Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.
Adding the ground spices seems redundant. I would add either whole or ground but not both and my first choice would be the whole spices (which were lightly crushed in a pestle and mortar). A big change I made in this recipe was using raw beets and they were of excellent quality, locally grown organic ones and small. Served over mixed greens and has a wonderful taste although messy to prepare. Thanks for posting. Reviewed for Veg Tag January.
Although there were just the 2 of us, I didn't cut back on this recipe (I love beets & apples, just never paired them up before!), & was very pleased with the combo of spices! Couldn't have been better, I'm sure! This is definitely on my list of special things to make the next time we have company! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
I made this tonight and tried to stick to your recipe as much as possible. I used low fat yoghurt (didn't support the pomegranate molasses as well for feathering with the knife but was lower fat) and had to use yellow mustard seeds-otherwise I got it right. I used both the whole spices and the powdered-I think the powdered blended into the yoghurt while the whole roasted spices gave lovely little bursts of extra flavour when you bit down on them. I have another theory too-roasted whole spices and powdered spices are as much the same as tomato and tomato paste-same thing, but much different tastes and often used in the same dish. As far as mess goes (see other review) I covered my chopping board with a little foil while I peeled and diced my oven roasted beetroot-so no mess. We loved this raita alongside a beef curry and rice and are looking forward to leftovers! Thank you so much for posting.